Morning journal and courier., 1887-01-18
NORWEGIAN DISHES.
ssRuha amahss Writes About the Cook
 cry i'm ROrseland.

ssRuhamah's Writes About the Cook
 cry I'm HOrseland.
 [Christiana Correspondence of the Globe-Denc-
 crat.]
 The success and delieaey of half the Nor wegian dishes is due to the generons use of butter and cream, and the vigorous and con- scientious way in which they beat and stir anything that requires such treatment: My curiosity about certain national dishes was gratifed one morning in certain Christiana kitchen that was bright with sunlight and shining brass and copper pans. The young lady being company in the house and my hostess put on an apron and took part in the demonstration lesson given me. This host ess too was one of the most charming wo- men I have ever met, simple, unaffected, democratic and Norwegian through and through She spoke the four great languages of Europe-French, English, German and Italiau-and had travelled in those countries, and her culture in art and literature was as thorough as her knowledge of cookery:
 The first thing done was to make s'Fiske- pudding" which is the standard and rather a winter dish of Norway. The cook pro duoed fine, large haddock that had been properly cleaned and dressed and cut length wise into three long strips With the point of broad knife she began with the tail end of each strip and scraped it off in 8 fine pulp until all the flesh had been removed from the bones. This pulp she put in stone mortar and pounded and worked until it was as smooth and stiff as jelly. She added little salt and teaspoonful of but ter, worked it for a good len minutes and put it then into large earthen bowl. She changed her pestle for wooden potato mash CT, and beating up the yolks of two eggs f11I of a66 6ad hat rniy ture to her fish pulp by single spoonfuls well worked into the mass. After that half pint of cream and a little ground allspice was introduced the vigorous beating was continued for awhile, and then the stiff and frothy mass was turned into deep buttered tin, that was tightly covered and set in pot of boiling water for three hours.
 At the end of three hours the top was oov- cred with hot coals to brown the pudding, and it was ready for the table, 8 stiff, light compound that was served with rich cream and caper sauce. When not baked as one pudding, the fish is moIded into balls that are boiled or steamed in @ covered tin for the three hours, then fried brown in boiling fat, and served either with or without sauce. These balls also served with curry, or small balls are put in thick fish soup. In eating this Fiske pudding it is hard to be- lieye that it is really made of fish, as after all the beating and pounding and working the pudding is as fine and smooth as blanc mango. Fresh cod can be used as well as haddock, and in it's season makes by far the best pudding. In frying fish Norwegian cooks have great way of dusting each piece with grated cheese to give it piquant flavor.
 Another dish peculiar to all Scaudinavians is the rodgrod, or red food in literal transla- tion, and this red jelly, with whipped cream, has been standard dessert at all country inns. To make it they take the juice of eith- CT raspberries or entrants, boil it with sugar and thicken either with potato, sago or corn starch Using these thickenings1 makes it cloudy instead of transparent, and until the potato thickening was explained rodgrod was 8 great mystery to T.e.
 | Another country dish is Aodgrod, or rom negrod, commonly called ''poor mans food, "